For me, the most exciting part of work days, can be food. If I have something for lunch that I’m not looking forward to, it can make a bad day seem so much worse. I really like to be prepared and make things for work week lunches that I will enjoy eating and not make me cave and go buy something I shouldn’t.

This chunky tomato sauce is staple for work week lunch prep for me. I have been making it consistently for the past year, and I am still not sick of it. I love tomatoes, and I have found so many uses for this sauce I never tire of it. For a work week lunch I will pair it with pasta or quinoa, add some extra basil, parmesan cheese and maybe some prosciutto and I have a meal I really look forward to eating. I can prepare a few portions of this in advance, and have it ready in the fridge to take to work in the mornings.

I have also found this sauce is great for:

Pizza bases, just spread a thin layer over the base and then add any toppings you fancy

Adding to scrambled eggs

Using as a dip

Adding to open toasted sandwiches and bruschetta

As a substitute for a relish with things like frittatas

And of course, using it as the best homemade pasta sauce you’ve ever had is really number one on the list.

This recipe is a quicker adaptation to this one I posted quite a while ago. I needed it to be quicker as even though I like cooking, I don’t want to spend all my time preparing for the work week. I tend to use whatever tomatoes are cheapest to buy, like the ‘imperfect picks’ or the ones that are quite ripe and ready for a quick sale. Once the sauce is cooked I store it in large glass jars in the fridge (like the ones pictured in this post).

Homemade Chunky Tomato Sauce

And as I have had many questions over the year about bringing food to work and how to go about it, below are some of my tips. I have also included a list of other recipes (all of which can be found in the recipe archive) I utilise most weeks to ensure I am super prepared with lots of good food to enjoy.

6 Tips for Work Week Meal Prep

1. Be Prepared

Spend some time working out what meals you want to make and what you need for each. Write a shopping list and work out which shops you need to go to. Prepare what you can in advance (i.e. things that can be frozen).

2. Utilise Your Freezer

Lots of meals either partially prepared or fully cooked can be frozen into portions and defrosted as you need them. Find some freezer safe containers and label them with the contents and date prepared.

3. Have Some Good Storage Jars & Containers

Along with some good freezer safe containers, get some good reusable containers or large jars to store pantry staples, and other condiments and sauces you could make from scratch. Also get a couple of small/medium containers to take your lunch to work in.

4. Cook What You Like to Eat

Start with recipes and meal ideas you actually want to eat. If not buying lunch everyday is a new thing for you, don’t bother planning and prepping meals that you think you ‘should’ eat but probably won’t when it comes down to it. Prepare food that will satisfy you, and that you will maybe even look forward to eating.

5. Make It Fun

Hate food shopping? Make it more interesting by going to a market and getting some fresh produce there. This can also double as an enjoyable morning out on the weekend. You are also then buying fresh and local produce, and getting in touch with the seasonality of food and who produces it. Alternatively you could be super organised and buy your food online and save time.

6. Always Cater For Leftovers

This is especially important on the weekends when you might have time to cook a little more. Cater for 1-2 more people than you are actually serving, especially if it’s something that will freeze or keep well and you would like to eat again. Cooked meats can be used in sandwiches and salads, and left over roast vegetables can make great additions to frittatas.

Homemade Chunky Tomato Sauce

Homemade Chunky Tomato Sauce

1.5-2kg tomatoes

4 cloves garlic, crushed

50g baby capers

45g anchovies in oil*

olive oil

1 tbsp tomato paste

1 bunch basil, leaves only, roughly chopped

Method:

Pre-heat oven to 190 degrees Celsius. Have two deep baking dishes ready, I use two enamel ones that are approx. 28 x 20cm.

Slice up the tomatoes into 1cm slices and divide between the two pans. If using small or cherry tomatoes, cut some in half and pierce really small ones with a knife.

Divide the garlic and capers between the two pans. Drain the anchovies over the pans, allowing the oil to drizzle over the tomatoes. Roughly chop the anchovies and add some to each pan. Drizzle more oil over each pan, about 1/2 tbsp for each.

Toss the contents of each pan to combine, then place in the oven. Cook for about 1 hour, checking and moving the tomatoes around in the pan every 20 minutes. Cook time for cherry tomatoes will be less, so keep an eye on them if using.

The sauce will be ready when the tomatoes have cooked down, softened and there is some liquid from the tomatoes still in the pan.

Remove from the oven and transfer all the tomatoes into one of the pans. Stir in the tomato paste and basil. Use immediately or allow to cool in the pans and transfer to large glass jars to store in the fridge until needed.

Keeps in the fridge for about 10 days.

* Yes I know, you don't like anchovies! Leave them out if you wish, however cutting them finely will help them dissolve away into the sauce and give the sauce a gentle touch of saltiness.

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Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago...
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For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think.

The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻.

I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! ..
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I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far!

Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚..
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I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently, take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! ..
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My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.

My gosh it’s hot at the moment isn’t it?! I have been cooling down with homemade ice blocks, ice cream and iced teas like this one... .
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This iced tea has been inspired by the Ginger Snap Iced Tea served at @flourandstone in Sydney which uses @rabbitholetea Ginger Snap Tea. It’s cooling and refreshing and just what you need for these hot days. It would also be a lovely refreshing alcohol free drink to enjoy for New Years or other Summer celebrations 🎉🍹..
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The link to the recipe is in my profile! Happy New Year everyone! See you in 2019!

Merry Christmas! 🎄🍒🎅🏼🎄..
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I’m on my way home from work after a short day (yay!), and readying myself for some Christmas dessert baking once I get home. What food are you prepping today for tonight or tomorrow?..
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These are my Mini Star Topped Fruit Mince Pies - the recipe is in my Christmas Baking eBook and there is definitely still time to download it and bake up a festive storm! 🎄..
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I hope everyone has a lovely Christmas and New Year. Thank you for your support during 2018 and for following along in my Kulinary Adventures! Here’s to another food filled year in 2019! 🍰🎉🍒🎂🧁☕️

It’s well and truly ice cream weather here in Sydney now. I have made a couple of ice creams ready for Christmas Day - Honey & Pistachio as well as Caramel & Ginger. I always use the same base recipe for my ice creams which is egg free and ridiculously easy! 🥚❌..
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I have noticed lots of other ice cream making here on Instagram lately too - and they all look so good! I have seen a couple of cherry ice cream recipes and I think that will need to be the next flavour I make! 🍒 The ice creams pictured here are my Rose & Vanilla Bean Ice Creams, which is one of my favourite flavour combinations as I love anything with rose in it 🌷. The recipe is on my blog, along with a few other ice cream recipes too (link in profile), and don’t forget about my Christmas Baking eBook that has a couple of great ice cream recipes too! Are you planning on making any ice cream for Christmas? 🎄🍦

Need any Christmas dessert ideas? I am always thinking about the dessert of any meal, but Christmas Day always feels like it can be something just that much more special. This year I will be making some meringues from @rachelkhooks new book Little Swedish Kitchen - fingers crossed mine turn out as pretty as Rachel’s look in the book! .
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I also think this Elderflower Chiffon would be a great Christmas Day dessert, especially if you have a few people to feed. I am sharing some more Christmas dessert ideas in my newsletter tomorrow morning, so sign up via the link in my profile to get them delivered straight to your inbox (click on the free ebook option which will sign you up for the newsletter and you will receive a copy of my Christmas Baking eBook too!). 👍🏻🎄🎁🍰

I am making another batch of gingerbread right now, but I have a feeling that not only will this batch not be the last, but I might also have to make some of my Grandma’s shortbread too. Grandma always made these around Christmas when we were younger and my favourite bit was eating the glacé cherry on top! I now have her biscuit cutters (pictured here) and use them lots and while they aren’t much really, they do hold really special memories for me. What Christmas Baking traditions do you hold dear? Are they something no Christmas is complete without? 🎄🎄🎄
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I have put my Grandma’s recipe for this shortbread in my Christmas Baking eBook which is available via my blog now. Click the link in my profile to get your free copy of the book!

What a lovely day I’d had today. I played tourist in my own city and had a wonder around and visited some of my favourite bakeries. I also had a look at some of the Christmas decorations around the city. As lovely as they are, I do feel other cities, like London, do their festive decorating better! The photos here on Instagram I’ve seen of London lately make me want to spend Christmas over there! It looks so gorgeous! Anyway, it’s nice to take a look around regardless and get some festive treats and edible presents too - take a look at my stories for where I went (and what I ate! 🙊😋😂).. .
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This cake is my Pistachio Raspberry & Rose Cake, which I think would make any day joyful! The link to the recipe is in my profile.